Tag: John Horne
Biff’s Bistro Re-Opens in a New Space
TORONTO — Oliver & Bonacini (O&B) has announced the re-opening of Biff’s Bistro, a French restaurant located at the corner of Yonge and Front...
Oliver & Bonacini Debuts La Plume at The Well
TORONTO — Oliver & Bonacini (O&B) announced the opening of La Plume, a neighbourhood brasserie serving southern French fare at The Well (453 Wellington...
Oliver & Bonacini to Introduce Three New Restaurants at The Well
TORONTO — The Well, a new mixed-use development bordering Front, Spadina and Wellington in Toronto, will soon welcome three new chef-driven Oliver & Bonacini...
Oliver & Bonacini Opens the Rabbit Hole
TORONTO 一 After a long pandemic-induced wait, Oliver & Bonacini Hospitality (O&B) has opened The Rabbit Hole, a British-inspired gastropub located in the heart...
O&B Unveils Revamped Canoe Restaurant
TORONTO — Oliver & Bonacini Hospitality (O&B) has reopened Canoe Restaurant & Bar following an eight-week renovation.
The reopening coincides with the 25th anniversary of the downtown-Toronto restaurant,...
Cacao Barry Flavour Dinner Held in Toronto
TORONTO — Chocolate took centre-stage last week at Oliver & Bonacini Hospitality’s (O&B) Liberty Commons. Chefs John Horne and Ryan Lister curated a six-course...
Oliver & Bonacini Opening Maison Selby in Toronto
TORONTO — Oliver & BonaciniHospitality’s (O&B) much-anticipated Maison Selby — a chic all-day dining restaurant and bar — will open April 10. Located in the 136-year-old C.H....
Food Documentary Showcases Farm-to-Table Journey
TORONTO — A new documentary highlighting the journey between farm and plate debuted last week in Toronto, just as the country was celebrating Canada...
Wild Rabbit Liver Parfait
Ingredients
150g wild rabbit livers, cleaned
75g chicken livers, cleaned
50g foie gras
2 whole eggs
1 cup unsalted butter, melted
1/4 cup shallots, sliced
1 clove garlic
5 sprigs of fresh...
Auberge du Pommier Celebrates 30 Years
TORONTO — Toronto’s Auberge du Pommier restaurant is celebrating its 30th anniversary with a multi-course collaboration between chefs Jason Bangerter and John Horne.
On April...
